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    Sour Cream Chicken Enchiladas


    Source of Recipe


    SuzyQ

    List of Ingredients




    4 chicken breasts
    1 onion, chopped
    1 tablespoon margarine
    1 (4oz) can chopped green chilies
    2 (4oz) cans sliced mushrooms (drained)
    1 ¼ cups shredded Cheddar cheese
    ½ teaspoon garlic powder
    ½ teaspoon chili powder
    1 cup sour cream
    12 flour tortillas

    ¼ cup flour / ¼ cup melted butter
    1 cup shredded Monterey Jack cheese
    1 ½ cups sour cream
    Chili powder to taste
    1 ½ cups shredded Monterey Jack cheese

    Recipe



    Rinse chicken and pat dry. Cook in water to cover in saucepan until tender.
    Drain, reserving 1 ½ cups broth.
    Cool and chop chicken
    Sauté onion in margarine in skillet.
    Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, ½ teaspoon chili powder and 1 cup of sour cream; mix well.
    Microwave tortillas on high for 1 minute or until softened.
    Spoon chicken mixture onto tortillas.
    Roll to enclose filling.
    Place seam-side-down in greased 9x13 inch pan.
    Blend flour into butter in saucepan. Stir in reserved broth.
    Cook until thickened and bubbly, stirring constantly.
    Stir in 1 cup of Monterey Jack cheese, 1 ½ cups of sour cream,
    and additional chili powder to taste.
    Pour over enchiladas.
    Bake at 350 for 30 minutes.
    Sprinkle with remaining 1 ½ cups of Monterey Jack cheese.
    Bake just until cheese melts.
    Yields 6 servings.
 

 

 

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